This light, herbed potato salad cuts out mayonnaise in favour of olive oil and plenty of fresh herbs. A healthier take on picnic ready potato salad!
We’ve had a hot and humid streak of weather here lately, and I wanted some comfort food that doesn’t leave me feeling bogged down in the heat. This healthy potato salad provides that comforting feeling while using much less fat.
It’s much lighter than the traditional version, and infinitely tastier than the goopy ones found at most supermarkets. It’s filled with fresh herbs and has a light and fresh (mayonnaise free!) dressing. The simple dressing lets the herbs really shine and they make this into a bright, summery dish that works well for an easy side or picnic dish.
Try adding lentils to make a higher protein lentil potato salad!
Herbed Potato Salad
- 1.5 kilograms organic new potatoes
- 2 tablespoons fresh dill
- 2 tablespoons fresh parsley
- 2 tablespoons fresh chives
- 2 tablespoons sweet onion
- Juice of one lemon
- Splash of white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- Wash the potatoes well. Place in a large pot and fill halfway with water. Bring to a boil over high heat and then reduce to medium-low. Cook until easily pieced with a fork. Drain well and let them cool for about five minutes or until just cold enough to touch.
- While the potatoes are cooling, finely chop the herbs and onion and make the dressing. Juice the lemon into a small bowl and add the white wine vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper.
- Cut the potatoes in half and place in a bowl. Add the herbs, onion, and dressing. Make sure you add the dressing before the potatoes cool - they need to be warm to properly absorb the dressing.
- This salad is best eaten at room temperature, but you can also refrigerate it if you feel like having it cold.